HASSELBACK CHICKEN ITALIAN & ALICE SPRINGS STYLE

Moist juicy Hasselback chicken breast filled with mozzarella, Roma tomatoes and basil seasoned perfectly with Colden's Freakin' Greek Rub. BBQ'd to perfection!

INGREDIENTS:

Italian Style 
1 whole boneless chicken breast
5-6 slices fresh mozzarella
6-8 leaves of basil
1 roma tomato, sliced
1 tbsp Colden's Freakin' Greek Rub

Alice Springs Style 
1 whole boneless chicken breast
5-6 slices Colby Jack cheese
6-8 slices bacon - cooked
½ cup shiitake mushrooms - sliced
1 tbsp Casanova's Competition Rub
½ cup honey mustard
1 tbsp extra virgin olive oil 

Tools 
Recteq grill
Aluminum pan 
Cutting board 
Knife

DIRECTIONS:

1. For the Italian style, preheat Recteq to 350°F.
2. Create slits in chicken breast widthwise about 1" apart. Cut almost all the way through, leaving the bottom surface connected (about 5-6 slits).
3. Rub breast with olive oil and season with Colden’s Freakin’ Greek Rub. 
4. Slide strips of mozzarella, tomato, and basil into each slit. 
5. Season lightly with a little more Colden’s rub.
6. Place on an aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.
7. Cook for 30-45 minutes or until chicken has reached an internal temperature of 165°F and cheese is melted.
8. Let cool for 5 minutes.
9. For the Alice Springs style, preheat Recteq to 350°F.
10. Create slits in chicken breast widthwise about 1" apart. Cut almost all the way through, leaving the bottom surface connected (about 5-6 slits).
11. Rub breast with olive oil and season chicken with Casanova’s Competition Rub. 
12. Slide strips of cheese, mushrooms, and bacon into each slit.
13. Season lightly with a little more Competition rub.
14. Pour 1/2 cup of honey mustard on top.
15. Place on aluminum pan lined with a silicone mat or aluminum foil sprayed with cooking spray.
16. Cook for 30-45 minutes or until chicken has reached an internal temperature of 165°F and cheese is melted.
17. Pour 1/4 cup of honey mustard on top before plating.
18. Let cool for 5 minutes.

Recipe by: Jody Flanagan, Rec Teq Grills